잠시만 기다려 주세요. 로딩중입니다.

수입밀과 국산밀로 제조한 시판 소면의 품질 특성 비교

Comparison of quality characteristics of commercial dry noodles made of imported wheat and Korean domestic wheat

한국식품조리과학회지 2020년 36권 4호 p.348 ~ 356
서예리, 문유진, 조혜진, 권미라,
소속 상세정보
서예리 ( Seo Ye-Ri ) - Pusan National University Department of Food Science and Nutrition
문유진 ( Moon Yu-Jin ) - Pusan National University Department of Food Science and Nutrition
조혜진 ( Cho Hye-Jin ) - Pusan National University Department of Food Science and Nutrition
권미라 ( Kweon Mee-Ra ) - Pusan National University Department of Food Science and Nutrition

Abstract


Purpose: The quality characteristics of commercial dry noodles made of imported wheat and Korean domestic wheat were compared.

Methods: Two groups of dry noodles (one was four different noodles manufactured with Korean wheat and the other was five different noodles with imported wheat) were used in the study. The physicochemical properties and quality of the dry noodles as well as the texture characteristics of the cooked noodles were analyzed by instrumental and sensory evaluation.

Results: The physicochemical properties of dry noodles were not significantly different between the groups, except for the damaged starch content. Dried noodles made of Korean wheat showed relatively high damaged starch content, which correlated with the high turbidity of the cooking water. Although the color of dried noodles was not significantly different between the two groups, the brightness of dried noodles produced from domestic wheat was slightly dark in the sensory evaluation. However, there was no significant difference in the overall preference of cooked noodles between the two groups.

Conclusion: It was confirmed that wheat origin, such as Korean or imported wheat, did not significantly affect the perceived quality of commercial dry noodles. As formulation and processing procedures are more likely to impact noodle quality, dry noodle products of excellent quality can be produced with Korean domestic wheat.

키워드

Korean domestic wheat; imported wheat; commercial dry noodle; noodle texture; sensory evaluation

원문 및 링크아웃 정보

등재저널 정보